Buckwheat and Black Kale With Brussels Sprouts

By Tara Parker-Pope

Updated February 28, 2016

  • Michael Nagle for The New York Times
Media 1 of 1
Total Time
About 30 minutes
Rating
4(12)
Comments
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This warm vegetable and grain salad from executive chef Michael Anthony at New York City’s Gramercy Tavern is hearty and satisfying and works as a standalone vegetarian meal or as an accompaniment to roast meat or fish.

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Ingredients

Yield:8 servings

  • 3 medium onions, minced

  • 3 cloves garlic, minced

  • 1 tablespoon olive oil

  • 3 cups buckwheat

  • Salt

  • Pepper

  • 6 cups water

  • 1 bunch black kale, blanched and finely chopped

  • 2 parsnips, diced and blanched

  • 1 tablespoon whipped cream

  • 1 tablespoon chopped parsley

  • 1 small red onion, sliced and sautéed

  • 12 large shiitake mushrooms, quartered and sautéed

  • 12 brussels sprouts, quartered or split into leaves (roasted in 375 degree oven until just tender).

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

65 grams carbs; 324 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 13 grams fiber; 1016 milligrams sodium; 13 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a saucepan over medium heat, sweat the onions and garlic by cooking them in 1 tablespoon oil until they release some of their moisture and become slightly translucent, about 5 minutes

  2. Step 2

    Add buckwheat, and season with salt and pepper to taste. Cover with water and bring to a simmer for approximately 5 minutes. Remove from the heat and let buckwheat rest in water for approximately 10 minutes. Strain excess water. (Note: Do not let buckwheat rest too long or it will become too thick.)

  3. Step 3

    Once the buckwheat has been drained, immediately add kale and parsnips. Add whipped cream and parsley, and stir gently. Add vegetable stock as needed to reach desired consistency. Garnish by topping with shiitake mushrooms, onions and roasted brussels sprouts.

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Ratings

4 out of 5
12 user ratings
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Comments

Judy G

Am I correct that this recipe calls for buckwheat flour, not buckwheat groats?

Posy Gering

I made this with kasha, buckwheat groats. I ended up with enough to feed an army. A great combo otherwise.

Judy G

Am I correct that this recipe calls for buckwheat flour, not buckwheat groats?

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